Tonight I made these tiny cherry pies.
I used 1 pie crust recipe (see below). I rolled out the crust and cut 12 - 4.5" circles using a Tupperware lid. I pressed the circles into a muffin tin and filled them with cherry pie filling (I used one can for all 12 pies). For the top crust I cut 2.75" circles with a cookie cutter, and cut little hearts out of the center with a miniature cookie cutter. I didn't press the edges together and learned the hard way why the edges should be pressed together: so all the filling doesn't bubble out the sides. Oh well.
Top with a scoop of ice cream if you like.
Pie Crust
1. Mix 2 1/2 cups all-purpose flower and 1 teaspoon each salt and sugar. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture is similar to course meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. Roll dough out onto a floured surface.
